I serve this appetizer often during the holidays. It's nice to have a turkey meatball that doesn't taste like you should have used beef. These tangy meatballs can be prepared ahead and frozen, so even drop-in guests can be treated to a hot snack. -Bonnie Durkin, Nescopeck, Pennsylvania
- 1 pound ground turkey
- 1 egg, lightly beaten
- 3/4 cup crushed butter-flavored crackers
- 1/2 cup shredded part-skim mozzarella cheese
- 1/4 cup chopped onion
- 1/2 teaspoon ground ginger
- 6 tablespoon Dijon mustard, divided
- 1 tablespoon cornstarch
- 1/4 teaspoon onion powder
- 1-1/4 cups unsweetened pineapple juice
- 1/4 cup chopped green pepper
- 2 tablespoons honey
- In a large bowl, combine the egg, cracker crumbs, cheese, onion, ginger and 3 tablespoons mustard. Crumble turkey over mixture and mix well. Shape into 30 (1-in.) balls.
- Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, at 350° for 20-25 minutes or until juices run clear; drain.
- In a small saucepan, combine cornstarch and onion powder. Stir in pineapple juice until smooth. Add pepper and honey. Bring to a boil; cook and stir 2 minutes or until thickened. Reduce heat; stir in remaining mustard until smooth.
- Brush meatballs with about 1/4 cup sauce and bake 10 minutes longer. Serve remaining sauce as a dip for meatballs. Yield: 2-1/2 dozen.
Originally published as Honey-Mustard Turkey Meatballs in Taste of Home December/January 1996, p25
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